Yet another Jerk recipe, but so far this has been the the best I have tried to date. My inability to get scotch bonnets at the local market here in Canada inspired me to grow my own. I have made this recipe with habaneros, but I prefer the scotch bonnet or the Jamaican Red Mushroom peppers. I use 10 scotch bonnet peppers for screaming hot jerk. Use 1-2 if your not used to hot foods. Advance Preparation - At least 4 hours for marinating the meat. Overnight preferred. Special Equipment - two cups hickory or oak chips or chunks, soaked for 1 hour in cold water to cover and drained. I use a gas grill and a small metal wood chip box that sits on a side burner. Note: Don't worry too much about chopping the veggies neatly or really fine. They'll all be thrown in a blender anyways.
- 2 lbs pork tenderloin (you can use 3 to 4 tenderloins)
- 2 -16 scotch bonnet chilies, seeded (for hotter jerk, leave the seeds or placenta in)
- 2 bunches scallions, both white and green parts, trimmed and cut into 1-inch pieces (green onions)
- 1⁄2 medium sized onion, cut into 1 inch pieces
- 1 inch piece ginger, peeled fresh ginger, thinly sliced (1 inch, I usually just substitute 1 to 2 TBSP's of grated ginger if I don't have fresh)
- 3 cloves garlic, peeled
- 1 tablespoon fresh thyme or 2 tablespoons dried thyme
- 2 1⁄2 teaspoons ground allspice
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 teaspoon freshly grated nutmeg (I used dried powdered)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup distilled white vinegar
- 3 tablespoons soy sauce
- 3 tablespoons coarse salt (kosher or sea)
- 1 tablespoon light brown sugar
- 2 tablespoons vegetable oil, plus 1 to 2 TBSP's vegetable oil for basting
- Using the tip of a paring knife, make holes 1/4 inch deep all over each pork tenderloin. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.
- Combine the Scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, salt, brown sugar, and the 2 TBSP's of oil and process to a smooth puree. Or puree all of these ingredients in a blender.
- Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes . Let the tenderloins marinate in the refrigerator, covered for a least 4 hours, or as long as overnight, turning the meat several times. The best way to marinate this is to place half the rub and the tenderloin in a ziploc bag.
- Set up the grill for direct grilling. If using a gas grill, place the wood chips in a smoker box and preheat the grill to high; when the smoke appears, lower the heat to medium.
- If using a charcoal grill, preheat it to medium.
- When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the pork tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 - 10 minutes a side. When not turning the meat, keep the grill covered to hold in the smoke.
- Alternatively, you can also use a spit and cook the tenderloins on a rotisserie. I bought a whole tenderloin and cut it into 2 lbs pieces. I then basted the pork with the extra marinade throughout cooking. Cook to an internal temperature of 130F - 135F or until desired done-ness and remove from grill. It will continue to raise in temperature to 140-145F as it rests under tinfoil.
- Transfer the pork to a cutting board cover with tinfoil and let rest for 5 minutes. Cut it into thin diagonal slices and serve with your choice of sides. Makes FANTASTIC sandwiches the next day.